Smashed Garlic Potatoes with Idaho Blend Olive Oil

Golden potatoes, fresh garlic, and chopped parsley come together in a crispy, buttery pan of comfort, while Idaho Potato Infused Olive Oil Blend layers chives, dill, parsley, onion, and black pepper into every forkful for a savory finish. It’s an easy side for weeknight dinners, Sunday dinner, or entertaining, and the kind of dish people happily reach for twice.

Garden Infuzions

Smashed Garlic Potatoes with Idaho Blend Olive Oil

Crispy-edged smashed potatoes get a flavorful lift from Idaho Potato Infused Olive Oil Blend, turning simple potatoes into a warm, savory side with plenty of herby character.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner, Side Dish

Cuisine: American, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 pounds baby Yukon Gold potatoes
• 3 tablespoons Idaho Potato Infused Olive Oil Blend
• 2 tablespoons unsalted butter melted
• 4 cloves garlic minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh dill
• 2 tablespoons grated Parmesan cheese optional

Equipment

• 1 Large pot For boiling the potatoes
• 1 Sheet Pan Line with parchment paper
• 1 Parchment paper Helps with easy release and browning
• 1 Sturdy Glass or Measuring Cup For smashing the potatoes
• 1 Small bowl For mixing the oil and butter
• 1 Pastry Brush or Spoon For coating the potatoes

Method

 

Instructions

1. 1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
2. 2. Place the potatoes in a large pot, cover with cold salted water, and bring to a boil over medium-high heat. Cook until just tender, about 15 to 18 minutes.
3. 3. Drain the potatoes and let them steam dry for 5 minutes.
4. 4. Transfer the potatoes to the prepared sheet pan and gently smash each one with the bottom of a sturdy glass or measuring cup until flattened but still in one piece.
5. 5. Stir together the Idaho Potato Infused Olive Oil Blend, melted butter, minced garlic, salt, and black pepper, then brush or spoon the mixture over the potatoes.
6. 6. Roast for 20 to 25 minutes, flipping once if needed, until the edges are deeply golden and crisp.
7. 7. Finish with parsley, chives, dill, and Parmesan if using, then serve hot.

Notes

Baby Yukon Gold potatoes give the best creamy center and crisp edges, but small red potatoes also work. Smash them gently so they hold together during roasting. If the pan looks crowded, use two sheet pans so the potatoes roast instead of steam.

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Recipe Tips

Boil the potatoes until just tender so they smash cleanly without falling apart. Let the pan heat fully before roasting so the edges turn crisp and golden. If you like extra garlic flavor, tuck a few smashed cloves into the pan alongside the potatoes.

Serving Suggestions

Serve these potatoes next to grilled chicken, roast beef, pork chops, or seared fish. They also pair well with a simple green salad, roasted vegetables, or a holiday table spread.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on a sheet pan or in a skillet so the edges can crisp back up.

Variations

Finish with grated Parmesan, extra chopped chives, or a pinch of red pepper flakes. You can also add a little lemon zest for a brighter finish or swap in baby Yukon Gold potatoes for a richer texture.

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